This peach cobbler is the one I turn to every single summer when I’m craving something warm, fruity, and comforting without spending hours in the kitchen.
What I love about this recipe is how fast it comes together. No need to peel fresh peaches or prep anything fancy.
Just stir, pour, bake, and wait for that golden, buttery crust to bubble up over sweet peach slices. It’s about as low-effort as it gets—no mixer, no fuss, just real good food.
How To Make peach cobbler?
Recipe Overview
This peach cobbler is a classic Southern-style dessert made with canned peaches, sugar, butter, and a simple flour mixture that forms a golden crust as it bakes. You only need a handful of ingredients and no special tools!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Cuisine: American
- Course: Dessert
- Difficulty: Easy
- Yield: 6 servings
- Calories: ~310 per serving
Equipment You’ll Need
No gadgets here—just the basics:
- 9×13-inch baking dish
- Mixing bowl
- Whisk or fork
- Spatula or spoon
- Measuring cups and spoons
Ingredients
Here’s everything you’ll need to make this canned peach cobbler recipe:
- 1 cup white sugar
- ½ cup butter, room temperature
- 1 cup self-rising flour
- 1 cup milk
- 1 (15-ounce) can sliced peaches, with juice
Ingredient Notes
1. Canned Peaches: Use the kind packed in juice or light syrup. No draining—pour the whole can in, juice and all.
2. Self-Rising Flour: This is the magic behind that fluffy, slightly crisp topping. If you only have all-purpose, mix 1 cup of it with 1½ teaspoons baking powder and ¼ teaspoon salt.
3. Butter: Let it soften a bit so it blends well with the batter.
4. Milk: Whole milk gives the richest flavor, but 2% works fine.
Instructions
1. Preheat your oven to 350°F (175°C).
While that warms up, add the butter to your baking dish and pop it in the oven until melted (about 5 minutes).
2. Mix the batter.
In a bowl, whisk together the self-rising flour, sugar, and milk until smooth. Don’t overmix—it’s okay if a few lumps remain.
3. Pour the batter over the melted butter.
Don’t stir! Just let it sit—this helps that crispy crust form while it bakes.
4. Add the peaches.
Spoon the canned peaches and all their juices right over the batter. Again—no stirring. Trust the process.
5. Bake for 45–50 minutes.
The top should be golden brown and slightly crisp, with bubbling peaches underneath.
6. Cool slightly, then serve warm.
Optional (but highly recommended): a scoop of vanilla ice cream on top.
Nutrition Facts (per serving)
- Calories: 310
- Carbohydrates: 47g
- Protein: 3g
- Fat: 13g
- Saturated Fat: 8g
- Sugar: 32g
- Fiber: 1g
- Sodium: 190mg
Want To Use Fresh Peaches?
Swap the canned peaches for 3–4 fresh ripe peaches, peeled and sliced. Toss them in 2 tablespoons of sugar and let them sit for a few minutes to release juices before layering them in.
What Should I Serve With Peach Cobbler?
1. Vanilla Ice Cream – The cold, creamy contrast to the warm cobbler is unbeatable.
2. Fresh Whipped Cream – Light, fluffy, and just sweet enough to complement the fruit.
3. Caramel or Butterscotch Sauce – A drizzle adds rich, buttery depth.
4. Chopped Nuts – Toasted pecans or almonds bring a little crunch and nutty flavor.
5. Coffee or Sweet Tea – A warm or chilled drink pairs perfectly after a meal.
Pro Tips for the Best Peach Cobbler
1. Don’t Stir the Layers – Pour the batter over the melted butter, then spoon the peaches on top. Let the magic happen in the oven.
2. Use Self-Rising Flour – It gives the cobbler that fluffy, cake-like texture without needing baking powder or soda.
3. Leave the Peach Juice In – That syrup adds flavor and moisture—don’t drain it!
4. Room Temp Butter – Use softened butter for a richer texture and even melting.
Add a Dash of Cinnamon or Nutmeg – Totally optional, but a warm spice kick takes it up a notch.
How to Store and Reheat Peach Cobbler?
1. To store: Cover tightly and refrigerate for up to 4 days.
2. To reheat: Warm individual portions in the microwave for 30–45 seconds, or pop the whole dish into a 300°F oven for 10–15 minutes.
How To Know When The Peach Cobbler Is Ready?
The edges should be golden and slightly crisp, and the middle should look set—not jiggly. Stick a toothpick in the center; it should come out mostly clean, with a few moist crumbs. The juices should be bubbling around the edges.
FAQ
Can I Use Frozen Peaches?
Yes! Just thaw them and use as you would canned. You might want to add a little sugar and juice to replace what the can would’ve provided.
Can I Make Peach Cobbler Gluten-Free?
You can try a 1:1 gluten-free baking mix plus baking powder and salt if it doesn’t already have leavening agents.
Is Peach Cobbler the Same As Peach Cobbler Cake?
Not quite—but it’s close! The soft, cake-like topping gives peach cobbler that old-fashioned feel.
Can I Double the Peach Cobbler Recipe?
Sure thing—just use a larger baking dish and extend the bake time by about 10 minutes.
Conclusion
This peach cobbler using canned peaches is the easiest way to bring a little comfort to your table—without breaking a sweat.
If you give it a go, I’d love to hear how it turned out! Leave a comment or tag me on facebook with your creation.
Peach Cobbler
Equipment
- 9×13 inch baking dish
- Mixing bowl
- Whisk or fork
- Spatula or spoon
- Measuring cups and spoons
Ingredients
- 1 cup white sugar
- ½ cup butter room temperature
- 1 cup self-rising flour
- 1 cup milk
- 1 15-ounce can sliced peaches, with juice
Instructions
Preheat your oven to 350°F (175°C).
- While that warms up, add the butter to your baking dish and pop it in the oven until melted (about 5 minutes).
Mix the batter.
- In a bowl, whisk together the self-rising flour, sugar, and milk until smooth. Don’t overmix—it’s okay if a few lumps remain.
Pour the batter over the melted butter.
- Don’t stir! Just let it sit—this helps that crispy crust form while it bakes.
Add the peaches.
- Spoon the canned peaches and all their juices right over the batter. Again—no stirring. Trust the process.
Bake for 45–50 minutes.
- The top should be golden brown and slightly crisp, with bubbling peaches underneath.
Cool slightly, then serve warm.
- Optional (but highly recommended): a scoop of vanilla ice cream on top.
